Ingredients:
1 package active dry yeast
1 1/4 cups warm water (105 to 115 F)
1 cup Cheddar cheese , shredded about 4oz.
2 tbsp shortening
2 tbsp sugar
2 tsp salt
1 tsp caraway seed
2 2/3 cups flour
melted butter or margarine
Direction:
In a large mixing bowl, dissolve yeast in warm water. Add cheese, shortening, sugar, salt, caraway seed and 2 cups of flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. (By hand, beat 300 vigorous strokes.) Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes. Spread evenly in greased loaf pan, 9x5x3 inches. Smooth out top of batter by patting into shape with floured hands. Cover; let rise until double, about 40 minutes. Heat oven to 375 F. Bake 45 minutes or until loaf sounds hollow when tapped. Brush top with melted butter. Remove loaf from pan; cool on wire rack.
Note: If using self-rising flour, omit salt.
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